"Marmalade" recipe that confines the nutrition and flavor of seasonal summer oranges
SUMMARY
- ・Natsumikan, which is full of nutrients, as a preserved food
- ・The most important point is to take out the pulp well.
- ·summary
Natsumikan, which is characterized by its bittersweet, sweet and sour taste, is in season right now. The fruit is fresh and crunchy, and you can enjoy the texture of bubble wrap.
Of course, it is delicious as it is, but there is a way to enjoy the aroma and taste even after the summer mikan season has passed.
That's marmalade.
This time, we asked chef Rinko Shizuno to share a recipe for enjoying summer mandarin oranges in season for a long time.
You can enjoy it not only with bread, but also as a refreshing drink suitable for early summer.
Natsumikan, which is characterized by its thick and hard skin, is one of the most fragrant and filling citrus fruits.
Its bright orange color is due to nutrients called carotenoids, which are known to have anti-carcinogenic effects.
In addition, it is rich in hesperidin, which is a kind of polyphenol that works in cooperation with vitamin C, pectin that regulates the intestines, vitamins, folic acid, potassium, minerals, and citric acid.
The characteristic bitterness is contained in the white pulp, and if too much is removed, the flavor will be lost.
This time, it is a recipe that allows you to enjoy the bitterness moderately.
If more cotton remains on the skin than in the photo, soak it in water. Pain is relieved.
2. After weighing the peeled skin(A), cut it into thin pieces and put it in a pressure cooker for 1-2 minutes.
3.Thinly slice the top and bottom so that the summer mandarin is stable,remains in the realScrape off the cotton. At this time, the point is to insert the knife along the roundness of the natsumikan.is.
4.Make an incision in the tuft and take out the fruit.First, make a V-shaped cut along the thin skinand take it out. At first glance, it seems like a difficult task, but unlike oranges and grapefruits, the fruit is firm, so once youlearn the tricks, it should be surprisingly easy.
The skin contains dietary fiber and the seeds contain pectin. Don't throw it away, keep it.Chop the thin skin and measure the amount of fruit and thin skin (B).
By the way, pectin is a type of dietary fiber, a natural polysaccharide. Adding sugar to jam such as marmalade makes it thicker, so adding a lot of pectin will reduce the amount of sugar and make it healthier.
5. in the pressure cooker2 skins, 4Add the fruit, thin skin and 40% sugar of A + B and mix with a spatula.,Let it sit for a while until the water comes out. Add the thinly sliced lemon, the seeds in the tea bag, and apply pressure for about 1 minute.
A+ B and simmer for 5 to 6 minutes until it reaches the desired hardness while stirring so as not toburn.It gets hard when it cools down, so it's a point to turn off the heat byloosening it.6. Add 2% honey of
And in the coming season, it is also recommended to mix marmalade with carbonated water and drink it. A refreshing drink with a slightly bitter citrus fruit is perfect for relaxing in early summer. Heating marmalade destroys vitamin C, so be sure to use it with Lypo-C.
And, surprisingly, you can mix it with crispy bacon and serve it on toast. You will be addicted to the exquisite balance of sweet and spicy.
Please enjoy marmalade in various styles.
Natsumikan, which isfull of nutrients, is a preserved food
Natsumikan, which is characterized by its thick and hard skin, is one of the most fragrant and filling citrus fruits.
Its bright orange color is due to nutrients called carotenoids, which are known to have anti-carcinogenic effects.
In addition, it is rich in hesperidin, which is a kind of polyphenol that works in cooperation with vitamin C, pectin that regulates the intestines, vitamins, folic acid, potassium, minerals, and citric acid.
The characteristic bitterness is contained in the white pulp, and if too much is removed, the flavor will be lost.
This time, it is a recipe that allows you to enjoy the bitterness moderately.
The most important point is to remove the pulp well.
When making natsumikan marmalade, initial preparation is essential. In addition to skillfully peeling the skin and extracting the flesh, the skin is also used to bring out a slight bitterness, so there is also the work of crushing it..But once you've done that, just let the pressure cooker do the rest. The ingredients are simple, so please try it as soon as possible. 【material】 Natsumikan 2 pieces (about 300-400g each) Sugar (beet sugar) 40% of Natsumikan Honey Natsumikan no 2% 1/2 lemon [How to make] 1.If the summer citrus has wax on it, use a scrubbing brush to wash it off with hot water. Peel off the skin of the natsumikan so thinly that the white pulp can be slightly inserted. If the amount of this cotton is too much, the bitterness will be too strong, and if it is too little, the flavor will be diluted..See photos for thickness.
If more cotton remains on the skin than in the photo, soak it in water. Pain is relieved.
2. After weighing the peeled skin(A), cut it into thin pieces and put it in a pressure cooker for 1-2 minutes.
3.Thinly slice the top and bottom so that the summer mandarin is stable,remains in the realScrape off the cotton. At this time, the point is to insert the knife along the roundness of the natsumikan.is.
4.Make an incision in the tuft and take out the fruit.First, make a V-shaped cut along the thin skinand take it out. At first glance, it seems like a difficult task, but unlike oranges and grapefruits, the fruit is firm, so once youlearn the tricks, it should be surprisingly easy.
The skin contains dietary fiber and the seeds contain pectin. Don't throw it away, keep it.Chop the thin skin and measure the amount of fruit and thin skin (B).
By the way, pectin is a type of dietary fiber, a natural polysaccharide. Adding sugar to jam such as marmalade makes it thicker, so adding a lot of pectin will reduce the amount of sugar and make it healthier.
5. in the pressure cooker2 skins, 4Add the fruit, thin skin and 40% sugar of A + B and mix with a spatula.,Let it sit for a while until the water comes out. Add the thinly sliced lemon, the seeds in the tea bag, and apply pressure for about 1 minute.
A+ B and simmer for 5 to 6 minutes until it reaches the desired hardness while stirring so as not toburn.It gets hard when it cools down, so it's a point to turn off the heat byloosening it.6. Add 2% honey of
summary
this time,sugar isTastedeathI used beet sugar. The beet sugar is only made from sugar beets. Because it is unrefined, it contains plenty of raw materials such as pigments and minerals. If you want to finish with a more beautiful color, white sugar is recommended.,Clear tasteBecome. If you use brown sugar, the taste will be stronger and the color will be darker. Adjust to your liking.
And in the coming season, it is also recommended to mix marmalade with carbonated water and drink it. A refreshing drink with a slightly bitter citrus fruit is perfect for relaxing in early summer. Heating marmalade destroys vitamin C, so be sure to use it with Lypo-C.
And, surprisingly, you can mix it with crispy bacon and serve it on toast. You will be addicted to the exquisite balance of sweet and spicy.
Please enjoy marmalade in various styles.
